Sanjay is a formally trained chef, going back to his roots at San Rasa, serving up favorites like hoppers, and a banana leaf dish called lampuri.

Another dish he makes is made with thin crepes called "roti", which get chopped up into little bits. The dish is called "katu roti".

"This is a very common thing, everywhere you go in Sri Lanka they make it," says Sanjay.

Sanjay takes already marinated chicken in a tomato-based curry sauce, which will get finished off with coconut milk. Meanwhile, he saut?s garlic and ginger, along with curry leaves, and then fries two eggs in that. He also adds spices along with onions, green chilis, cabbage, carrots, leeks and tomatoes. As the spices and vegetables saut?, he adds the chopped roti, and then mixes that curry chicken with its sauce.

Sanjay presents the katu roti like a pyramid, towering with Sri Lankan flavors.

To make curry chicken, you can use a pre-made Sri Lankan curry mix. Make sure to add ? cup tomato paste and ? cup coconut milk to give it the Sri Lankan flavor. You can also make your own curry, but for simplicity, it's very easy to buy a premade mix. You can use breast meat or dark meat, but it is best off the bone.

Ingredients: Your curry chicken that you've already made 3 x Sri Lankan godamba rotis chopped to squares or chunks (you can buy these crepes at Asian or Indian specialty markets)

2 x onions, cut into wedges

3 x green chili

1 tomato chopped

2 leeks chopped

? cup chopped cabbage

? cup chopped carrots

1 tbsp chopped garlic and ginger

5 x curry leaves

1 x carrot, grated

2 x eggs, whisked

1/2 tspn chilli flakes

You will also need access to a frying pan some salt and oil

Method:

1. Heat up a pan and put about 2-3 table spoons of oil. Give time to heat up.